Some recipes stick around for a reason, and this one has that old-fashioned, clipped-from-a-magazine kind of charm that still works on a busy weeknight or a big family gathering. It comes together with just a handful of pantry and refrigerator staples, bakes up hearty and comforting, and has that cozy, crowd-pleasing flavor that makes people come back for seconds.
This cozy bake is especially good with a crisp green salad, simple coleslaw, or buttered green beans to balance the rich, savory flavors. For a casual gathering, I like to set out sour cream, sliced jalapeños, and a little extra diced onion on the side so everyone can spoon on what they like, and it pairs nicely with iced tea or a cold sparkling lemonade.
Oven Baked 5-Ingredient Frito Chili Pie Casserole
Servings: 6
Ingredients
1 pound ground beef
1 medium onion, diced, divided
2 cans chili with beans, 15 ounces each
4 cups corn chips, lightly crushed, divided
2 cups shredded cheddar cheese, divided
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. In a large skillet over medium heat, cook the ground beef with half of the diced onion until the beef is browned and the onion is softened. Drain any excess grease.
3. Stir the canned chili with beans into the skillet and cook for 2 to 3 minutes, just until heated through.
4. Spread half of the corn chips in the prepared baking dish. Spoon the chili mixture evenly over the top, then sprinkle with 1 cup of the cheddar cheese.
5. Top with the remaining corn chips, the remaining cheddar cheese, and the rest of the diced onion.
6. Bake uncovered for 20 to 25 minutes, until hot and bubbly and the cheese is melted. Let stand for 5 minutes before serving.
Variations & Tips
Picky Eater Version: Leave the onion out of the casserole and serve it on the side instead. That way everyone can build their own plate, and it is often an easier sell for kids who prefer plainer flavors.
Extra Crunch Tip: If you love a crispier topping, wait until the last 5 minutes of baking to add the final layer of corn chips. This helps them stay crunchier while still warming through.
Make-It-Ahead Tip: Brown the beef and mix it with the chili up to a day ahead, then refrigerate. When you are ready to bake, layer everything in the dish and add a few extra minutes to the baking time if the filling is cold from the fridge.
Spicier Version: Choose a hot chili with beans or add a pinch of cayenne or a few sliced pickled jalapeños between the layers for a little more kick without changing the simplicity of the recipe.